Spicy Vegetable Fritters With Turmeric Yoghurt And Indian
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Gourmet, Green, The | 1 | Servings |
INGREDIENTS
| 1 | Aubergine | |
| 8 | Cauliflower florets | |
| 2 | Courgettes | |
| 125 | g | French beans, blanched and |
| drained | ||
| 175 | g | Chickpea flour |
| 1/2 | t | Baking powder |
| 1 | t | Cornflour |
| 1/2 | T | Cumin, coriander mild |
| curry turmeric | ||
| 6 | Green tomatoes, seeded and | |
| diced | ||
| 2 | Spring onions, shredded | |
| 1 | T | Coriander leaves |
| 1 | Green chilli, seeded and | |
| finely | ||
| chopped | ||
| 125 | Plain yoghurt | |
| 1/2 | Clove garlic | |
| 1/4 | t | Fresh ginger, grated |
| 1/2 | t | Black mustard seeds |
INSTRUCTIONS
Place all the batter ingredients in a large bowl, mix well, then stir in enough water to form a light batter. Place all the vegetables in the batter, stir well to coat and leave for 30 minutes. To make each of the sauces, place the ingredients in a bowl and mix together. Heat the oil to 180C/350F or until a cube of bread browns in 30 seconds. Drop tablespoons of the vegetables in batter, one by one, into the hot oil and fry until golden and crisp. Drain on paper towels and season lightly with a little salt. When all of the vegetable fritters are cooked, serve hot accompanied with the Indian salsa and turmeric yoghurt sauces. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 991
Calories From Fat: 132
Total Fat: 15.8g
Cholesterol: 0mg
Sodium: 2671.3mg
Potassium: 3111.8mg
Carbohydrates: 159.7g
Fiber: 41.7g
Sugar: 20.9g
Protein: 60.3g